GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
- Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
- To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
- To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 6 grams
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Azan abbasi
[email protected]This is a great recipe for a special occasion.
Gulsher Ali
[email protected]I'm not a huge fan of lentils, but I really enjoyed this dish.
BD Roku Bhai
[email protected]This dish is a bit time-consuming to make, but it's worth it.
Jimmy Lynch
[email protected]This is a very healthy and delicious dish. I love the combination of lentils, beets, and preserved lemon.
Alaina Suarez
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Saab Hadi
[email protected]Overall, this is a great recipe that I would definitely recommend.
Roger DJ EZD Defreese
[email protected]This was a bit too tangy for my taste, but I think that's because I used a lot of preserved lemon.
Anish Basnet
[email protected]I love the way the flavors of the lentils, beets, and preserved lemon come together in this dish.
Rukeya Wentzel
[email protected]This is a great recipe for a healthy and satisfying meal.
Kenneth Carr
[email protected]This dish is so versatile. I've served it as a main course, a side dish, and even a salad.
Maddy Shrider
[email protected]The preserved lemon added a nice tanginess that balanced out the sweetness of the beets.
Ephraim Museko
[email protected]I love the pop of color that the roasted beets add to this dish.
Jasmine Chamfya
[email protected]This was my first time cooking lentils and it turned out great! The recipe was easy to follow and the dish was so flavorful.
Saurav Stha
[email protected]I made this for a potluck and it was a huge hit! Everyone loved the unique combination of flavors.
Sakariye Ismacil
[email protected]This was a delightful and vibrant dish! The lentils were cooked perfectly, and the roasted beets and preserved lemon added wonderful flavors and textures.